CMC In Food Industry
CMC, in food applications, is a good emulsion stabilizer, thickener, and has excellent freeze, melt stability, can improve product flavor and prolong storage time.
A. Function of CMC in the food industry:
1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
2. Water retention: CMC is a water binder, helps increase shelf life of food.
3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.
4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.
5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.
B.Characteristics of Food Grade CMC
Compared with other brands, Wealthy food grade CMC has unique characteristics as follows:
1. Finely distributed molecular weight.
2. High resistance to acid.
3. High resistance to salt.
4 .High D.S, High transparency, low free fibers.
5 .Low gel
6. The same performance as guar gum.
Acid -stable type of CMC:FL100 ,FM9,FH9,FVH9 ,FH1200,FH1500,FH3000A,FH6000A,FH6000G
Normal Food grade CMC:FH6,FVH6,FH3000,FH5000,FH6000,FH8000,FH10000